Quattro Stagioni Polenta Pizza

Quattro Stagioni, the Italian words for “four seasons,” gives everyone a little bit of what they love. In our version, we divide up our polenta pizzas into 4 sections loaded with artichokes, prosciutto cotto, mushrooms and olives. But get creative and top it with your favorites!

INGREDIENTS

• 3 cups chicken stock
• 1 1/2 cups water
• 1 (9.2-ounce) box DeLallo Instant Polenta
• 1/2 cup DeLallo Grated Parmesan Cheese
• 1/4 stick unsalted butter
• 1 cup DeLallo Imported Italian Crushed Tomatoes
• 1/2 pound fresh mozzarella
• 1/4 cup mascarpone cheese
• 8 DeLallo Quartered Marinated Artichokes, drained
• 10 oil-cured pitted olives
• 4 slices prosciutto cotto
• 12 DeLallo Italian Garlic Mushrooms
• DeLallo Sea Salt Grinder
• Cooking spray

DIRECTIONS

1. Preheat oven to 450˚F. Ready a baking pan by spraying with non-stick cooking spray.
2. In a large saucepot, bring 3 cups of chicken stock and 1 1/2 cups of water to a rapid boil. Salt to taste. Add polenta to water by whisking in slowly. Stir in 1/2 cup of grated Parmesan and 1/4 stick of butter. Cook until mixture has thickened about 1 minute.
3. Pour polenta into a non-stick baking pan using a spoon to spread to about 1 inch thick; brush generously with oil. Cool until firm, at least 30 mins, or cover and chill overnight.
4. Once set, use a medium-sized bowl (about 9""-12"" in diameter) to cut out two circles for pizza crusts. Place the rounds on a baking sheet lined with parchment paper, oiled side down.
5. Top each pizza with 1/2 cup crushed tomatoes, 1/4 pound fresh mozzarella and 2 tablespoons mascarpone. Top pizza with remaining ingredients, isolating each of the four ingredients to one quadrant or quarter of the pizza. Divide toppings among 2 pizzas.
6. Bake for 10-15 minutes, or until cheeses melt and toppings begin to brown.